A Plate Full of Veggies: Garlic White Sauce


| April/May 2011





Many casseroles, soups and pasta dishes rely on a white sauce to bind all of the ingredients. Here is an easy basic vegan white sauce to have in your recipe toolbox. MAKES 2 CUPS

• 1 tablespoon olive oil 
• 1/2 onion, finely chopped 
• 3 tablespoons finely chopped fresh parsley 
• 1 clove garlic, finely chopped 
• 1 roasted eggplant, peeled 
• 1 roasted head garlic 
• 1 1/2 cups rice milk 

1. In a saucepan, heat oil over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add parsley and garlic and cook for 4 minutes, stirring occasionally. Let cool slightly.

2. In a blender, combine the rice milk, onion mixture, roasted eggplant and roasted garlic. Process until liquefied. Use immediately or cover tightly and store in the refrigerator for up to 3 days.


Author of 12 cookbooks including her latest, Everyday Flexitarian (Whitecap Books, 2011), Pat Crocker is a culinary herbalist and green cook.

Click here for the main article, A Plate Full of Veggies.





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